Chickpea, cauliflower & carrot bowl
https://www.coop.co.uk/recipes/chickpea-cauliflower-and-carrot-bowl
Curry in the summer? Yup, this curried chick pea and cauliflower bowl makes a great midweek meal and is vegan, too
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 86g
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Ingredients
- ½ small cauliflower, broken into florets
- 2 carrots, thinly sliced
- 1 red onion, cut into wedges
- 2 garlic cloves, crushed
- 2 tbsp Co-op olive oil
- 70g curry paste (we used rogan josh but balti works well too)
- 400g can Co-op Italian chopped tomatoes
- 1 tsp Fairtrade caster sugar
- 250ml vegetable stock, made with ½ a stock cube
- ½ x 400g can Co-op chick peas, drained and rinsed
- 250g pack Co-op microwave basmati rice
- 1 tbsp chopped coriander
- Handful toasted flaked almonds
Method
- Preheat the oven to 240°C/fan 220°C/gas 10
- Put the cauliflower, carrot, onion and garlic in a roasting tin, toss with the olive oil and curry paste, cover tightly with foil and cook for 10 mins
- Meanwhile, mix together the chopped tomatoes, sugar and veg stock
- Carefully remove the foil from the roasting tin, then pour over the tomato mix and stir in the chick peas
- Roast for a further 20 mins, uncovered, until the sauce is reduced and the veg is tender
- Heat the rice according to the pack instructions
- Serve the curry and rice in bowls, scattered with the coriander and almonds
